The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.
Per Serving: 364 calories; protein 16.3g; carbohydrates 28.9g; fat 20.4g; cholesterol 72.8mg; sodium 716.4mg.
Eating best breakfast to continue the day has become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me energy to make on the morning. Sugar is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feeling full all day , and not want likely grab a snack out of the vending machine before lunchtime.
Make fruit a at 7.00 clock habit is simple . Easy as put the sweetness in your refrigerator next to the sweet drink or on the bench next to your grain pan , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.